One of the most popular grapes of the Thracian region in Bulgaria is Rubin. Reminds one of the name of a sandwich. It was created in Bulgaria in the mid 1940’s as a cross between Nebbiolo and Syrah.
Rubin is easy to work with and is early to medium ripening with high yields. Care must be exercised as very soon after ripening the grapes can turn to raisins increasing their sugar content and loosing acidity. Its early reputation was as a blender or for the creation of sweet wine.
Rubin wines are intensely coloured with pronounced aromas of red berry fruits.
We try an organic Rubin single varietal wine from Terra Tangra.
Aroma: Black currant, blackberry, black cherry, smoke, milk chocolate and mellow oak.
Palate: A moderate peek a boo tannic blast that fades as quickly as it presents itself. Blackberry with cassis and cured meat swirling around the edges. Short peppery finish. Tamed acids.
Personality: Bulgaria has a bit of catching up to do as its wine industry suffered during communist rule but nothing a bit of free enterprising kulaks couldn’t solve! As Canadians may soon be boycotting American wines in response to Trumpgression perhaps Thracian wines from Bulgaria may help fill the void.
Food Match: South African Bobotie.
Cellarbility: Consume in 2025.
Price: $17CDN.
RKS 2025 Wine Rating: 88/100.
(Terra Tangra 2019 Rubin, PGI Thracian Valley, Terra Tanga, Sofia, Bulgaria, 750 mL, 14%).
A Bird's Eye View of Fashion, Food, Travel, Culture, Beverage and Curiosity 